This menu balances seasonal highlights, local partnerships, and modern flair, inviting guests to indulge in the bounties of local craftsmen & artisans while aligning with sustainability and hyper local flavors.
Appetizers and Seasonal Starters
- Assorted fresh oysters – pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
- Caviar Pie made with sturgeon caviar, chopped egg, creme fraiche, garlic ramps, chives, and house made Bellinis
- Wild ramp and New York State morel mushroom tart – goat cheese custard, flaky pastry, local honey and microgreens
- Warm Maine lobster salad over roasted beets, haricot vertes, warm champagne tomato vinaigrette
- Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
- Chilled seafood plate with king crab, Maine lobster, prawns and oysters with shallot mignonette, horseradish sauce, roast baby beets, and house gluten free crackers
- Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, French leeks, basil, tarragon and grilled eggplant
- Arancini Pomodoro – crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella d’ bufala
- Seared grade A duck liver foie gras over fresh hand made raviolini with roasted forest mushrooms and brown butter sauce
- Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
- Lobster Roll with Maine lobster salad, celery, top split brioche bun
- Authentic prime beef steak tartar with toasted brioche points
- Assorted Roman Goccettis – smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
- Classic fresh jumbo lump Maryland crab cake with spicy dill sauce
- Spring pea and mint bisque – a smooth velvety blend of garden spring peas, fresh mint, lemon zest, coconut ‘bacon’ and nasturtium edible flowers
- Crispy artichoke hearts – lightly batter dipped spring artichoke hearts, crispy fried with lemon-garlic aioli, and pickled radish
Fresh Pasta Dishes
- Bucatini pasta creamy carbonara, peas, guanciale, aged parmesan
- Agnolotti half-moon shaped fresh pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs
- Cacio y’ Pepe – fresh fettuccini noodles with creamy parmesan and black pepper sauce
- Fettuccini pomodoro – fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino Romano
- Butternut squash ravioli – handmade butternut squash ravioli in a light lobster cream with chive
- Lobster ravioli, fresh steamed Maine lobster, haricot verts, caviar tarragon crème and focaccia croutons
Entrees and Main Course
- 10 oz pan roast NY Strip steak with stir-fried vegetables – truffle butter and roasted potatoes
- Atlantic Black Cod – pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce
- Beef Wellington – pastry wrapped filet mignon with a black truffle mushroom duxelle. served with a port wine reduction, roasted parsnips and baby heirloom carrots (parties of 4 or more)
- Cioppino (Sicilian style fisherman’s stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread
- Pacific NW wild caught salmon – white wine, caper, dill lemon butter – mushroom SDT risotto with baby heirloom ginger carrots
- Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus
- Costoletta alla parmigiana – bone-in grass fed veal chop – parmesan, marinara, mozzarella d’ Bufalo, pecorino Romano cheese
- Aged ribeye steak, pan roasted, charred chili lime butter, ginger heirloom carrots, truffled pomme frites potatoes
- Holland Dover sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash
- 1.5 lb steamed Maine lobster with drawn butter with Asian stir-fried vegetables and potatoes
- Bell and Evans slow roasted buttermilk organic free-range chicken with rosemary, lemon and oregano – roasted cauliflower and asparagus
- Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, Swiss chard and roasted kale
- Black sea bass – pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus
Dessert/Finale
- Brown sugar baked warm bananas foster with caramel and vanilla ice cream
- Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche
- Five layer chocolate cake served warm with vanilla ice cream and berries
- Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce
- Apple cinnamon crumble with premium vanilla bean ice cream and dulce du leche
- Apple and raisin crepes Suzette with whipped cream, cinnamon and caramel sauce
- Cheese Board – assorted perfectly ripened soft and semi soft cheeses, buckwheat baguette ($12.00 per person upcharge)